Extrusion-cooked wheat-soybean flours for pizza dough use

Detalhes bibliográficos
Autor(a) principal: Wang, Sin Huei
Data de Publicação: 2005
Outros Autores: Oliveira, Myriam Ferreira de, Costa, Priscila de Souza, Ascheri, José Luis Ramírez, Rosa, Aline Gomes
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/6969
Resumo: Mixture of wheat with soybean represents an important calorie-protein source with good protein quality. The objective of this work was to evaluate pasting properties and water absorption of pre-cooked wheat-soybean (90:10) flours, which were extruded in different moistures (23%, 26% and 29%) and barrel temperatures (60ºC, 70ºC, 80ºC and 90ºC), for pizza dough ready for use with desirable sensory characteristics. The experiment used a Brabender single screw extruder with constant feeding rates of 3.6 kg h-1, constant screw-speed of 90 rpm and a laminar shape die of 1 mm. Pasting properties of pre-cooked mixed flours and barrel temperature increased simultaneously, presenting higher values at 26% moisture. Also water absorption increased together with moisture and barrel temperature. Pizza with the extruded mixed flour, prepared at 23% moisture and 80°C barrel temperature, presented the best sensory characteristics.
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spelling Extrusion-cooked wheat-soybean flours for pizza dough useFarinhas de trigo e soja pré-cozidas por extrusão para massas de pizzawheat-soy mixture; extruded flour; barrel temperaturemistura de trigo e soja; farinha extrusada; temperatura de barrilMixture of wheat with soybean represents an important calorie-protein source with good protein quality. The objective of this work was to evaluate pasting properties and water absorption of pre-cooked wheat-soybean (90:10) flours, which were extruded in different moistures (23%, 26% and 29%) and barrel temperatures (60ºC, 70ºC, 80ºC and 90ºC), for pizza dough ready for use with desirable sensory characteristics. The experiment used a Brabender single screw extruder with constant feeding rates of 3.6 kg h-1, constant screw-speed of 90 rpm and a laminar shape die of 1 mm. Pasting properties of pre-cooked mixed flours and barrel temperature increased simultaneously, presenting higher values at 26% moisture. Also water absorption increased together with moisture and barrel temperature. Pizza with the extruded mixed flour, prepared at 23% moisture and 80°C barrel temperature, presented the best sensory characteristics.A mistura de trigo e soja representa uma importante fonte calórico-protéica com proteínas de boa qualidade. O objetivo do presente trabalho foi avaliar as propriedades de pasta e absorção de água das farinhas de trigo e soja (90:10), pré-cozidas por extrusão em diferentes umidades (23%, 26% e 29%) e temperaturas de barril (60°C, 70°C, 80°C, 90°C), para uso em massa de pizza semi-pronta com características sensoriais desejáveis. Usou-se extrusor Brabender, de rosca única, com velocidade de alimentação constante de 3,6 kg h-1, velocidade de rotação de parafuso de 90 rpm e matriz de lâmina com 1 mm de espessura. As propriedades de pasta das farinhas mistas pré-cozidas aumentaram com o incremento da temperatura de barril; os maiores valores foram obtidos em 26% de umidade. A absorção de água aumentou à medida que se aumentava a umidade. A pizza preparada com a farinha mista extrusada em 23% de umidade e 80°C de temperatura de barril, apresentou as melhores características sensoriais.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraWang, Sin HueiOliveira, Myriam Ferreira deCosta, Priscila de SouzaAscheri, José Luis RamírezRosa, Aline Gomes2005-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/6969Pesquisa Agropecuaria Brasileira; v.40, n.4, abr. 2005; 389-395Pesquisa Agropecuária Brasileira; v.40, n.4, abr. 2005; 389-3951678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/6969/4017info:eu-repo/semantics/openAccess2010-09-23T19:20:38Zoai:ojs.seer.sct.embrapa.br:article/6969Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2010-09-23T19:20:38Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Extrusion-cooked wheat-soybean flours for pizza dough use
Farinhas de trigo e soja pré-cozidas por extrusão para massas de pizza
title Extrusion-cooked wheat-soybean flours for pizza dough use
spellingShingle Extrusion-cooked wheat-soybean flours for pizza dough use
Wang, Sin Huei
wheat-soy mixture; extruded flour; barrel temperature
mistura de trigo e soja; farinha extrusada; temperatura de barril
title_short Extrusion-cooked wheat-soybean flours for pizza dough use
title_full Extrusion-cooked wheat-soybean flours for pizza dough use
title_fullStr Extrusion-cooked wheat-soybean flours for pizza dough use
title_full_unstemmed Extrusion-cooked wheat-soybean flours for pizza dough use
title_sort Extrusion-cooked wheat-soybean flours for pizza dough use
author Wang, Sin Huei
author_facet Wang, Sin Huei
Oliveira, Myriam Ferreira de
Costa, Priscila de Souza
Ascheri, José Luis Ramírez
Rosa, Aline Gomes
author_role author
author2 Oliveira, Myriam Ferreira de
Costa, Priscila de Souza
Ascheri, José Luis Ramírez
Rosa, Aline Gomes
author2_role author
author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Wang, Sin Huei
Oliveira, Myriam Ferreira de
Costa, Priscila de Souza
Ascheri, José Luis Ramírez
Rosa, Aline Gomes
dc.subject.por.fl_str_mv wheat-soy mixture; extruded flour; barrel temperature
mistura de trigo e soja; farinha extrusada; temperatura de barril
topic wheat-soy mixture; extruded flour; barrel temperature
mistura de trigo e soja; farinha extrusada; temperatura de barril
description Mixture of wheat with soybean represents an important calorie-protein source with good protein quality. The objective of this work was to evaluate pasting properties and water absorption of pre-cooked wheat-soybean (90:10) flours, which were extruded in different moistures (23%, 26% and 29%) and barrel temperatures (60ºC, 70ºC, 80ºC and 90ºC), for pizza dough ready for use with desirable sensory characteristics. The experiment used a Brabender single screw extruder with constant feeding rates of 3.6 kg h-1, constant screw-speed of 90 rpm and a laminar shape die of 1 mm. Pasting properties of pre-cooked mixed flours and barrel temperature increased simultaneously, presenting higher values at 26% moisture. Also water absorption increased together with moisture and barrel temperature. Pizza with the extruded mixed flour, prepared at 23% moisture and 80°C barrel temperature, presented the best sensory characteristics.
publishDate 2005
dc.date.none.fl_str_mv 2005-04-01
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/6969
url https://seer.sct.embrapa.br/index.php/pab/article/view/6969
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/6969/4017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.40, n.4, abr. 2005; 389-395
Pesquisa Agropecuária Brasileira; v.40, n.4, abr. 2005; 389-395
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
_version_ 1793416689997578240

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